Watermelon Rind Stir-Fry

Watermelon Rind Stir-Fry

Gennette 0

"The rind of a watermelon contains a lot of nutrients that go to waste if you just throw it away after eating the inner part of the watermelon. Why not put it to some use? Cooked watermelon rind has a texture similar to zucchini, and it adds a mildly sweet taste to this stir-fry."

Ingredients 30 m {{adjustedServings}} servings 116 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 116 kcal
  • 6%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 18.3g
  • 6%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1391 mg
  • 56%

Based on a 2,000 calorie diet

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  1. Heat the peanut oil in a large skillet over medium heat until the oil just begins to smoke; cook and stir the onion, garlic, and salt in the hot oil until the onions are translucent, about 2 minutes. Stir the watermelon rind, red bell pepper, and about half the vegetable broth into the onion mixture. Reduce heat to low. Place a cover over the skillet and simmer the mixture for 5 minutes.
  2. Whisk the remaining vegetable broth, the teriyaki sauce, and cornstarch together in a small bowl; stir into the mixture in the skillet and cook until the mixture begins to thicken. Serve hot.
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Reviews 5

  1. 6 Ratings


I've been putting my watermelon rind in the compost so far this summer, but not anymore! I'm giving this recipe 5 stars for innovation and 4 stars for taste. My watermelon was a perfect texture (the submitter was spot-on when comparing it to zucchini), but still just a tad bitter. I added a little brown sugar at the very end, stirred in some roasted chicken pieces and served over white rice. It was an excellent - and very different - recipe, and I'm glad I tried it! The only thing I will do differently next time will be to simmer the rind a little longer to pull the last bit of the bitterness out. Oh, and make sure you use a high quality teriyaki sauce as it is the overwhelming flavor for the dish.


I tried this recipe because it was so unusual. I am very glad I did. It was great but I had to make some changes 'cause of things on hand. I used canola oil instead of peanut oil & soy sauce instead of teriyaki sauce & it still was fantastic. Will try it next time with chicken strips stir fried first and served over rice. Hubby liked it also. Will help on the grocery bill also cause the rinds were always thrown out unless I was making watermelon pickles. Thanks for sharing.

Anna Wang

I'd just like to add that it is IMPERATIVE that you REMOVE the dark green shell of the water melon. You JUST want to cook the white cruncy part that sort of tastes like a cucumber. I'm chinese and my family has been cooking this as a home dish since I can remember, it is my FAVORITE thing. We dont cook it with chicken, just straight up, but the secret trick is to add a spoonful of chili-garlic sauce. Its the red stuff with the green cap and the white chicken on it. (Same company that makes Siracha Sauce) You can find a container of this sauce at your local Asian grocery store for like $3.50.